This Double Coconut Cake is a two-layer, light coconut cake, that is filled and frosted with coconut meringue frosting and sweetened flaked coconut.

This Double Coconut Cake is a two layer, light coconut cake, that is filled and frosted with coconut meringue frosting and sweetened flaked coconut.
I love cakes. Chocolate is my favorite, especially if it is layered with chocolate buttercream frosting. But a close second is white cake especially if it is layered with a fresh jam.

Double Coconut Cake

I have never been a big coconut fan, but will drink anything made with coconut! But then I was introduced by my friend Kelin to coconut meringue frosting! Oh, this may have just converted me. I really canโ€™t even think of words to describe how amazing this frosting is, all can tell you is that I am literally drooling from just thinking about it.

This Double Coconut Cake is a two layer, light coconut cake, that is filled and frosted with coconut meringue frosting and sweetened flaked coconut.

This cake pairs perfectly with the frosting, because it is light and fluffy. What I love is that this Double Coconut Cake is not a dense cake or even overpowered with coconut flavor. I was excited that not only was this cake amazing, but it is beautiful. I almost didnโ€™t want to cut into its perfection because it was just sitting on my counter like right out of a magazine cover. But I did, because I knew how amazing it would be since I licked both the cake and frosting bowls clean.

This Double Coconut Cake is a two layer, light coconut cake, that is filled and frosted with coconut meringue frosting and sweetened flaked coconut.

I canโ€™t wait for you to grab a fork and dig into this Double Coconut Cake.

Enjoy! XOXO San

How do you make Double Coconut Cake?

Preheat oven to 350 degrees.

Spray with cooking oil 2-9 inch round cake pans, dust with flour.

In a small mixing bowl combine flour and cornstarch and stir 3 times, then add in baking powder and salt.

Place sugar and butter in a large mixing bowl and beat with an electric mixer for 5 minutes or until well blended. Add eggs, one at a time making sure each egg is well incorporated until adding the next one. Beat well until well combined.

Add flour mixture and coconut milk adding alternately, beginning and ending with the flour mixture. Stir in vanilla.

Pour batter into the prepared pans, half of the batter in each. Tap pans slightly against the counter to remove any air bubbles. Place in preheated oven and bake for 30 minutes or until toothpick entered into the center comes out clean.

Cool pans for 10 minutes on cooling rack, then remove cake from pans. Cool the cakes completely on wire cooling rack.

Beat egg whites, cream of tartar, and salt in a large bowl on high speed until stiff peaks form. Set aside.

In a small saucepan combine sugar and water and bring to a boil. Cook the water and sugar without stirring until a candy thermometer reaches 238 degrees. Immediately pour hot sugar in a stream over the egg whites, beating with an electric mixer on high until well combined. Stir in coconut extract.

Place one cake on plate or cake stand and spread 1 cup of the frosting and 1/3 cup of flaked sweetened coconut. Top with remaining cake layer, the spread the remaining frosting on the top and on the sides of the cakes. Sprinkle 1/2 cup of flaked sweetened coconut or toasted flaked sweetened coconut.

 Love this recipe? Be sure to try my favorite German Chocolate Cake!

Don’t forget to pin this to your favorite Pinterest board to save for later!

 Double Coconut Cake pinterest image

Double Coconut Cake

Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 16
Calories: 263 kcal
This Double Coconut Cake is a two layer, light coconut cake, that is filled and frosted with coconut meringue frosting and sweetened flaked coconut.

Ingredients
 

Double Coconut Cake

  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cup sugar
  • 1/3 cup butter softened
  • 2 large eggs
  • 14 ounces light coconut milk
  • 1 tablespoon vanilla extract

Coconut Meringue Frosting

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • pinch salt
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract

Instructions
 

  • Preheat oven to 350 degrees.
  • Spray with cooking oil 2-9 inch round cake pans, dust with flour.
  • In a small mixing bowl combine flour and cornstarch and stir 3 times, then add in baking powder and salt.
  • Place sugar and butter in a large mixing bowl and beat with an electric mixer for 5 minutes or until well blended. Add eggs, one at a time making sure each egg is well incorporated until adding the next one. Beat well until well combined.
  • Add flour mixture and coconut milk adding alternately, beginning and ending with the flour mixture. Stir in vanilla.
  • Pour batter into the prepared pans, half of the batter in each. Tap pans slightly against the counter to remove any air bubbles. Place in preheated oven and bake for 30 minutes or until toothpick entered into the center comes out clean.
  • Cool pans for 10 minutes on cooling rack, then remove cake from pans. Cool the cakes completely on wire cooling rack.
  • Beat egg whites, cream of tartar, and salt in a large bowl on high speed until stiff peaks form. Set aside.
  • In a small sauce pan combine sugar and water and bring to a boil. Cook the water and sugar without stirring until a candy thermometer reaches 238 degrees. Immediately pour hot sugar in a stream over the egg whites, beating with an electric mixer on high until well combined. Stir in coconut extract.
  • Place one cake on plate or cake stand and spread 1 cup of the frosting and 1/3 cup of flaked sweetened coconut. Top with remaining cake layer, the spread the remaining frosting on the top and on the sides of the cakes. Sprinkle 1/2 cup of flaked sweetened coconut or toasted flaked sweetened coconut.

Notes

Total time does not include the time to cool the cake.
Calories: 263kcalCarbohydrates: 48gProtein: 3gFat: 6gSaturated Fat: 4gCholesterol: 30mgSodium: 115mgPotassium: 108mgSugar: 33gVitamin A: 150IUCalcium: 31mgIron: 0.9mg
Tried this recipe?Let us know what you think!

Double Coconut Cake

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15 Comments

  1. The cake recipe is great, but I did have to remake the frosting. Using 1/4 tbsp. of water just wasn’t enough and the sugar darkened and crystallized before it came to a boil. I did some research and found other similar frosting recipes that called for a half cup of water. I had perfect results when I used that amount of water.

  2. Hi, this cake looks so yummy . I want to make it for my huby’s b-day. For the frosting is it 1/4 tbsp of water or 1/4 cup? Thanks!

  3. Always looking for gray coconut recipes. I am sure this will be one of my favorites….the frosting looks out of this world. From the south so you know we love our coconut cake!!!!!

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